There comes a time in every girl’s life when cupcakes just aren’t good enough anymore. It happened to me, anyway. Sad, I know… but I decided to face this challenging life event by taking one of my most popular cupcakes – the Vegan Elvis Comeback Special – and turning it into a tall, frosty milkshake.
I won’t waste your time explaining the how and why because I made this nice video to waste your time with instead:
The ice cream requires several hours to set up, so I made mine one day ahead.
For the dairy-free peanut butter ice cream you’ll need:
- 2 cups coconut (or any other non-dairy) milk
- 3/4 cup natural peanut butter
- 1/2 cup brown sugar (or DIY it with this recipe)
- 1 Tbs pure vanilla extract
Stir the milk, peanut butter and sugar together over medium heat in a medium-sized sauce pan. Everything should melt together as you stir – bring it to a boil and stir briskly to make sure all the sugar melts. Remove from heat and stir in vanilla. Refrigerate for 2 hours, or until chilled. Follow the directions on your ice cream maker to freeze. I use the KitchenAid ice cream maker attachment so it takes about 20 minutes to churn. Stick that in the freezer to firm up.
For the cupcakes you’ll need:
- 1 mashed ripe banana
- 1 & 1/4 cups all-purpose flour
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/3 cup canola or vegetable oil
- 2/3 cup non-dairy milk
- 1 & 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 cup finely chopped dark chocolate or vegan chocolate chips, chopped
Preheat your oven to 350 degrees and line your pan with paper liners. (You don’t have to make cupcakes – you can also bake this batter in an 8″ square pan or 9″ round.)
Smash the banana with a fork – it just needs to be smooshed, but it doesn’t have to be liquid.
Sift the flour, baking soda, baking powder, salt and sugar into a large bowl. In a smaller bowl, whisk together the oil, milk, vanilla, almond and mashed banana. Stir or fold the wet ingredients into the dry, but don’t over mix or you’ll get tough cupcakes. Small lumps are fine. Finally, add the chocolate, folding gently. (You could also leave the chocolate out of the cake and add it to the shake at the end.)
Fill liners 2/3 full. Bake 20-22 minutes or until the tops spring back when lightly touched. Cool in pan for 10 minutes, then remove from pan and cool completely on a wire rack.
Throw one cupcake in the blender along with 2-3 scoops of ice cream and a splash of non-dairy milk. I went with coconut throughout because it adds a nice sweet flavor. I topped mine with Soyatoo Vegan Whipped Cream, although Melisser tells me that the mix is better because you can add sugar to taste. Topped with a cherry and poured into my Cake Boss pint glass this was a dessert fit for The King.
Thank you, thank you very much.